鸡皮明胶的质量和功能特征与猪、牛和鱼的市售明胶的比较

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-05-10 DOI:10.1556/066.2021.00228

B.F. Karim, Ü. Cansu, G. Boran

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引用次数: 0

摘要

家禽加工业生产大量含有大量蛋白质的副产品(皮、骨和羽毛)。明胶的来源引起了包括穆斯林、印度教徒和犹太人在内的一些社会的极大关注，因为明胶主要是从猪身上获得的。在本研究中，从鸡皮中提取明胶，并与从猪、牛和鱼中提取的商品明胶进行了一些质量和功能特征的比较。与商业明胶相比，鸡皮明胶形成稳定的泡沫，发泡稳定性为83.3%，乳化活性为72.8 m2 g−1。另一方面，鸡皮明胶的凝胶强度为307 g，粘度为2.5 cP，由于杂质含量高，明显低于市售明胶。结果表明，在有效去除鸡皮干物质中含量最多的脂肪后，鸡皮可用于明胶生产。

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Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine

Poultry processing industry produces large quantities of by products (skin, bone, and feather) that contain significant amounts of protein. The source of gelatine is of great concern for some societies including Muslims, Hindus, and Jews as gelatine is mostly obtained from porcine sources. In the present study, gelatine was obtained from chicken skin and some quality and functional features were evaluated in comparison with commercial gelatines from porcine, bovine, and piscine sources. Chicken skin gelatine formed stable foams by a foaming stability of 83.3% as well as high emulsion activity of 72.8 m2 g−1 compared to commercial gelatines. On the other hand, gel strength and viscosity of chicken skin gelatine were 307 g and 2.5 cP, respectively, and significantly lower than that of commercial gelatines due to high content of impurities. The results concluded that chicken skin may be used in gelatine manufacturing upon efficient removal of fat, which was the most abundant component in the dry matter of chicken skin.

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).